You can correlate the absolute flow and deformation characteristics of a material with processing or application behavior using rheological measurements. Yet the mechanical properties are directly related to microscopic or molecular structure. Combining rheometry with optical or spectroscopic techniques gives you a much better understanding of the material. Find out more by reviewing a compendium […]
Webinar: Shed light on your reactive extrusion process with Rheo-FTIR analysis
So many products need different compositions of thermoplastic polyurethanes (TPUs) today. How can you be sure the reaction extrusion process yields end products that meet your requirements? Watch this free webinar and learn from Dr. João M. Maia, Director of the Center of Advanced Polymer Processing at Case Western Reserve University. Professor Maia will address […]
Industrija hrane
Reologija uključuje proučavanje mehaničkih svojstava hrane i njihovog protjecanja i deformiranja u različitim uvjetima – lijevanje, hladenje, tijekom vremena itd. Ekstruzija hrane je uspostavljena i vrlo svestrana tehnika za proizvodnju hrane, hrane za životinje, prehrambenih dodataka i okusa. Kliknite na navedeni link kako bi preuzeli dokumente o detaljima primjene reologije i ekstruzije u hrani.